| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
British Medical Bulletin 56:51-61 (2000)
© 2000 The British Council
research-article |
Animal health and food safety
Department of Farm Animal and Equine Medicine and Surgery, Royal Veterinary College, University of London Hatfield, Hertfordshire, UK
Correspondence to Prof A M Johnston Department of Farm Animal and Equine Medicine and Surgery, Royal Veternary College, University of London, Hawkshead Lane, North Mymms, Hatfield, Hertfordshire A19 7TA, UK
Abstract
Foods of animal origin have an important role in a balanced diet and must be safe for human consumption. Equally important is the need for the food to be perceived as safe by the consumer. Safe food of animal origin must be free from animal pathogens that infect man and from contamination by residues. While intensive farming practices have been linked with the rise in foodborne illness in humans, it is interesting to note that the continued even when there has been a shift to less intensive farm production systems. While the production of meat, milk and eggs, regardless of new technology or changes in production methods, cannot be expected to achieve zero bacteral risk, there is the need to reduce the risk and , where possible, eliminate it at the ‘on the farm stage’. The current use of the terms ‘farm-to-table’, ‘stage-to-table’ and ‘plough-to-plate’ clearly identifies the farm as one part of the production chain which must be considered in terms of food safety.